Name: Lemony Salmon With Potatoes
Cook time: 25 minutes
Total time: 1 hour
Yield: 4 servings
Ingredients: 1½ lb. baby red potatoes (about 15), halved, quartered if larger; 2 Tbsp. extra-virgin olive oil, plus more for brushing; 2¾ tsp. Diamond Crystal or 1¾ Morton kosher salt, divided, plus more; 1 tsp. freshly ground pepper, plus more; 8 garlic cloves, finely grated, divided; Zest of 2 lemons, lemons reserved; ⅓ cup store-bought lemon curd; 3 Tbsp. Dijon mustard; 1 Tbsp. Worcestershire sauce; 4 (6-oz.) skinless salmon fillets; Dill sprigs (for serving)

Four salmon fillets covered in dill in a cast iron skillet with roasted potatoes and charred lemon halves.

Photo by Travis Rainey, Food Styling by Emilie Fosnocht

Solve the weeknight dinner dilemma with these quick lemony salmon fillets with potatoes. This recipe, with its short ingredient list and one-pan sensibility, is a case study in simplicity thanks in part to one clever pantry staple: a jar of lemon curd. Though lemon curd might typically be used in desserts, here it’s transformed into a flavorful spread that’s brushed atop salmon fillets before they’re burnished under the broiler. The lemon curd (store-bought is fine here; I like Bonne Maman’s) is the perfect sweet-tart base to bolster with mustard, garlic, and a splash of Worcestershire sauce to create a peppy citrusy glaze that helps the salmon caramelize in the oven. The garlicky potatoes are par-roasted before heading under the broiler with the fish. Garnished with large dramatic sprigs of dill and served with fresh lemon wedges, this is a simple, hearty dinner that delivers on a weeknight—but is also worthy of a celebration.

What you’ll need

9-Inch Cast-Iron Skillet
$33 $20 At Amazon
Lemon Curd
$8 At Amazon
Instant-Read Thermometer
$69 At Thermapen

Recipe information

Total Time
1 hour
Yield
4 servings

Ingredients

1½ lb. baby red potatoes (about 15), halved, quartered if larger

2 Tbsp. extra-virgin olive oil, plus more for brushing

2¾ tsp. Diamond Crystal or 1¾ Morton kosher salt, divided, plus more

1 tsp. freshly ground pepper, plus more

8 garlic cloves, finely grated, divided

Zest of 2 lemons, lemons reserved

⅓ cup store-bought lemon curd

3 Tbsp. Dijon mustard

1 Tbsp. Worcestershire sauce

4 (6-oz.) skinless salmon fillets

Dill sprigs (for serving)

Preparation

Step 1
Place a rack in upper third of oven; preheat to 375°. Toss 1½ lb. baby red potatoes (about 15), halved, quartered if larger, 2 Tbsp. extra-virgin olive oil, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a large cast-iron or other ovenproof skillet to combine. Roast until potatoes are fork-tender and lightly browned, 40–50 minutes. Let cool slightly, then add 3 garlic cloves, finely grated, and toss to coat potatoes.
Step 2
While the potatoes are roasting, mix zest of 2 lemons (lemons reserved), ⅓ cup store-bought lemon curd, 3 Tbsp. Dijon mustard, 1 Tbsp. Worcestershire sauce, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, remaining 5 garlic cloves, finely grated, in a small bowl to combine. Season four 6-oz. skinless salmon fillets all over with salt and pepper and brush with lemon mixture to evenly coat on all sides.
Step 3
Heat broiler. Nestle salmon fillets on top of roasted potatoes in pan, spacing out evenly. Cut reserved lemons in half, then place 3 halves, cut side up, in pan and brush lightly with oil. Broil until tops of salmon fillets are deep golden brown and a thermometer inserted into the center of the thickest fillet registers 145°, 4–10 minutes, depending on your broiler. (Keep a close watch on the salmon as the broiler tends to take things from golden to burnt in an instant.)
Step 4
Squeeze remaining lemon half over salmon and potatoes. Serve in skillet topped with dill sprigs.